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Lentils two ways
Jun. 18th, 2011 07:16 pmLentils – Hot and Cold
Bring a large pot of water to a boil. Sort, rinse and drain:
1 cup dry red lentils
Add to boiling water, reduce heat and simmer until tender. Old lentils take longer, so check them.
While the lentils cook, get out a large bowl for salad, and a medium bowl of any sort for a hot dish. Clean and chop:
1 large onion - divide equally between bowls.
1 large green pepper – divide equally between bowls.
1 large red pepper – divide equally between bowls.
3 or so stalks of celery, including tops – Put a little in the bowl for salad, and most in the other bowl.
Garlic, at least 4 or 5 peeled and chopped cloves – Most goes in the bowl for hot things, the rest in a salad dressing mixing thing.
Take out a bowl or shaker for salad dressing. Put the garlic into it, and then add:
Vinegar (red wine, white wine, plain – lemon juice would work)
Oregano
Thyme
Parsley
Olive oil
Shake or whisk together very well.
By now, the lentils are likely cooked.
Drain most of the hot water off and fill the pot back up with cold water.
Roughly measure out about two cups of cooked lentils and add to the salad vegetables, then pour the dressing over.
Taste and adjust seasonings then put that mixture in the fridge for a later meal or lunch.
Now put your favourite large frying pan or wide saucepan on the stove with some olive oil.
When it’s hot, put in the rest of the chopped veggies. Allow them to sauté briefly while you drain the rest of the lentils. Add the lentils and then throw in a large can of peeled and chopped tomatoes.
Let that mixture simmer away while you wash up the mess you’ve made. Okay, maybe that’s more of a good idea than what I did which was write this out and eat a bowl of lentils with tomatoes.
Inspirations:
http://www.dinnercakes.com/2009/03/not-your-average-salad-red-lentil-salad.html
http://allrecipes.com/Recipe/Lentils-with-Tomatoes/Detail.aspx
Bring a large pot of water to a boil. Sort, rinse and drain:
1 cup dry red lentils
Add to boiling water, reduce heat and simmer until tender. Old lentils take longer, so check them.
While the lentils cook, get out a large bowl for salad, and a medium bowl of any sort for a hot dish. Clean and chop:
1 large onion - divide equally between bowls.
1 large green pepper – divide equally between bowls.
1 large red pepper – divide equally between bowls.
3 or so stalks of celery, including tops – Put a little in the bowl for salad, and most in the other bowl.
Garlic, at least 4 or 5 peeled and chopped cloves – Most goes in the bowl for hot things, the rest in a salad dressing mixing thing.
Take out a bowl or shaker for salad dressing. Put the garlic into it, and then add:
Vinegar (red wine, white wine, plain – lemon juice would work)
Oregano
Thyme
Parsley
Olive oil
Shake or whisk together very well.
By now, the lentils are likely cooked.
Drain most of the hot water off and fill the pot back up with cold water.
Roughly measure out about two cups of cooked lentils and add to the salad vegetables, then pour the dressing over.
Taste and adjust seasonings then put that mixture in the fridge for a later meal or lunch.
Now put your favourite large frying pan or wide saucepan on the stove with some olive oil.
When it’s hot, put in the rest of the chopped veggies. Allow them to sauté briefly while you drain the rest of the lentils. Add the lentils and then throw in a large can of peeled and chopped tomatoes.
Let that mixture simmer away while you wash up the mess you’ve made. Okay, maybe that’s more of a good idea than what I did which was write this out and eat a bowl of lentils with tomatoes.
Inspirations:
http://www.dinnercakes.com/2009/03/not-your-average-salad-red-lentil-salad.html
http://allrecipes.com/Recipe/Lentils-with-Tomatoes/Detail.aspx
